How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fregola Salad With Corn And Snap Peas?

You need 8 ingredients. The key ingredients include: 3 cups fregola pasta, cooked, drained, and cooled, 1 cup cooked corn kernels, removed from about 1-1 1/2 cobs or frozen thawed corn kernels, 1 cup raw sugar snap peas sliced on the bias about 1/4 inch thick, 1 cup quartered cerignola or other mild green olive, and more.

Is Fregola Salad With Corn And Snap Peas suitable as salads?

Yes, Fregola Salad With Corn And Snap Peas falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Fregola Salad With Corn And Snap Peas?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fregola Salad With Corn And Snap Peas Recipe

Name: Fregola Salad With Corn And Snap Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fregola pasta, cooked, drained, and cooled; 1 cup cooked corn kernels, removed from about 1-1 1/2 cobs or frozen thawed corn kernels; 1 cup raw sugar snap peas sliced on the bias about 1/4 inch thick; 1 cup quartered cerignola or other mild green olive; 1/4 cup fruity olive oil; 1/4 cup cup fresh chopped herbs (I use a mix of parsley, chive and chervil, but anything you love will work); 1/4 cup toasted pine nuts; Zest of one medium lemon

Fregola Salad With Corn And Snap Peas – a delicious recipe with fregola pasta, corn kernels, sugar snap peas, cerignola, olive oil, herbs. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3 cups fregola pasta, cooked, drained, and cooled
1 cup cooked corn kernels, removed from about 1-1 1/2 cobs or frozen thawed corn kernels
1 cup raw sugar snap peas sliced on the bias about 1/4 inch thick
1 cup quartered cerignola or other mild green olive
1/4 cup fruity olive oil
1/4 cup cup fresh chopped herbs (I use a mix of parsley, chive and chervil, but anything you love will work)
1/4 cup toasted pine nuts
Zest of one medium lemon

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1146 kcal
Category
Salads

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Fregola Salad With Corn And Snap Peas

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